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Creamy Basil Chicken

5reviews
50saves
40min


253 people made this

If jars of pimentos or red peppers are not available purchase them bulk from the deli section in the supermarket or from a delicatessen. Simply slice as this recipe directs.

JANETFORAUBURN

Ingredients
Serves: 4 

  • 4 tablespoons any low fat milk milk
  • 3 tablespoons dried breadcrumbs
  • 4 (150g-200g) skinless, boneless chicken breast fillets
  • 50g butter
  • 1/2 cup (125ml) chicken stock
  • 1 cup (250ml) double cream
  • 125g jar pimento or red capsicums, drained and sliced
  • 3 tablespoons grated Parmesan
  • 3 tablespoons chopped fresh basil
  • freshly ground black pepper, to taste

Directions
Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk then coat with breadcrumbs. In a frying pan over medium heat melt the butter. When foaming subsides, fry the chicken fillets on both sides for 6-8 minutes or until the juices run clear. Remove from frying pan and keep warm.
  2. Add the stock to the frying pan. Bring to a boil over medium heat. Stir to loosen browned bits from pan base.
  3. Stir in the cream and pimentos, simmer and stir for 1 minute. Reduce the heat to a simmer and add the Parmesan cheese, basil and black pepper. Stir until heated through. To serve, pour the sauce over the chicken.

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Reviews (5)

STACIIII
by
2

Altered ingredient amounts. Very good, but I made a few changes: I pounded out the chicken a bit for quick even cooking: I dipped the chicken in egg instead of milk; I added chopped garlic while the chicken was cooking and to the sauce; I used single instead of double cream; and I used more chicken stock and less cream to cut some of the fat. I stuck with the original recipe for the most part - it is really very good! - 18 Jul 2008

TchrJrHi
by
0

Something else. This is really good. Unfortunately I made some changes to the recipe to suit our tastes (hence the 4 star rating). I pounded out the chicken breasts for even cooking and added extra fresh garlic. I added just a splash of dry white wine. Fabulous over some pasta. Will definitely make again. Thanks for the post. - 18 Jul 2008

BETHANDBRIGGS
by
0

Altered ingredient amounts. Here are my modifications: I cut my chicken breasts into bite-sized pieces, fried them in butter with 4 cloves of minced garlic. I also added broccoli and I substituted single for the double cream, used 2 tsp dried basil, doubled the sauce and added a little cornflour to thicken it. I served it over fettucine. Overall, it was good...my family liked it a lot, but personally, I thought it was more work than I like (frying the chicken, then setting it aside, grating the parmesean, etc.) I imagine it would be very good with fresh basil and maybe some fresh tomatoes (nice summer dish) - 18 Jul 2008

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